One Pan Balsamic Chicken

Discover the simplicity and deliciousness of One Pan Balsamic Chicken, a remarkably easy recipe perfect for busy weeknights or impressing guests without the fuss. This dish streamlines dinner, offering a complete, flavorful meal with minimal cleanup.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

boneless, skinless chicken thighs (or breasts)

1.5 lbs boneless, skinless chicken thighs (or breasts)
1 tbsp olive oil
1 lb broccoli florets
0.5 lb cherry tomatoes, halved
4 cloves garlic, minced
0.5 cup balsamic vinegar
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey (or maple syrup for vegan/refined sugar-free)
1 tsp dried oregano
Salt and freshly ground black pepper, to taste

Optional garnish

fresh parsley, chopped Optional

Equipment

- Oven
Large Rimmed Baking Sheet
- Parchment Paper
Paper towels
Oven-safe skillet (optional)
Small Bowl

Method

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup. Pat the chicken thighs dry with paper towels. Season them generously on both sides with salt and freshly ground black pepper.
1.5 lbs boneless, skinless chicken thighs (or breasts), Salt and freshly ground black pepper, to taste
For an extra layer of flavor and to ensure even cooking, heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned. If not searing, proceed directly to placing the chicken on the baking sheet.
1 tbsp olive oil, 1.5 lbs boneless, skinless chicken thighs (or breasts)
Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet. Scatter the broccoli florets and halved cherry tomatoes around the chicken. Add the minced garlic to the pan, distributing it evenly amongst the vegetables and chicken.
1.5 lbs boneless, skinless chicken thighs (or breasts), 1 lb broccoli florets, 0.5 lb cherry tomatoes, halved, 4 cloves garlic, minced
In a small bowl, whisk together the balsamic vinegar, soy sauce, honey, and dried oregano. This simple mixture will create the irresistible glaze for your One Pan Balsamic Chicken.
0.5 cup balsamic vinegar, 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp honey (or maple syrup for vegan/refined sugar-free), 1 tsp dried oregano
Pour the whisked balsamic mixture evenly over the chicken and vegetables on the baking sheet. Ensure everything is lightly coated.
0.5 cup balsamic vinegar, 2 tbsp soy sauce (or tamari for gluten-free), 1 tbsp honey (or maple syrup for vegan/refined sugar-free), 1 tsp dried oregano, 1.5 lbs boneless, skinless chicken thighs (or breasts), 1 lb broccoli florets, 0.5 lb cherry tomatoes, halved, 4 cloves garlic, minced
Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. The exact cooking time will depend on the thickness of your chicken and the size of your broccoli florets.
Once cooked, remove the baking sheet from the oven. Let the One Pan Balsamic Chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken even more tender and flavorful. Garnish with fresh chopped parsley, if desired.
fresh parsley, chopped

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the oven, stovetop, or microwave. Can be frozen in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.